Refried Bean and Cheese Tamales with Pico de Gallo

**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Mix well.

In a separate bowl, beat the vegetable shortening until light and fluffy.

Gradually add the dry ingredients to the shortening, alternating with the warm vegetable broth. Mix until a soft, spreadable dough forms. The dough should be similar to thick cake batter. It should hold its shape on a spoon but not be too dry. If it's too dry, add a little more broth, a tablespoon at a time.

**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Place about 2-3 tablespoons of masa dough in the center of the husk and spread it evenly, leaving about an inch of space around the edges. You want a thin layer of dough, about 1/4 inch thick.

Add about 1-2 tablespoons of refried beans down the center of the masa.

Sprinkle about 1-2 tablespoons of shredded Monterey Jack cheese over the beans.

Fold one side of the corn husk over the filling, then fold the other side over. Fold up the bottom of the husk, if desired. This will help seal the tamale.

**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot with simmering water. Ensure the water level is below the steamer basket.

Cover the pot and steam the tamales for 60-75 minutes, or until the masa is cooked through and easily pulls away from the husk. Check the water level periodically and add more if needed.

**Prepare the Pico de Gallo:** While the tamales are steaming, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before serving. Top with fresh pico de gallo and enjoy!